This creamy chicken and wild rice soup uses a little milk for a filling dinner.
Tips for chicken and wild rice soup
The soup will thicken as it sits. Loosen with water when reheating. Milk can separate after freezing; freeze a trial portion first.
Helpful equipment: A vegetable chopper can help with the onion, carrots and celery for this batch of soup. Compare vegetable chopper on Amazon. I use this type of tool in my kitchen; the linked model may differ.
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Creamy Chicken & Wild Rice Soup
Equipment
- 1 large pot or baking dish as directed food thermometer
Ingredients
- 2 lb boneless skinless chicken breast, raw, 1-inch pieces
- 1 1/8 cups dry wild rice, rinsed 1 cup plus 2 Tbsp, measured dry; true wild rice, not a blend.
- 2 cups carrots, diced
- 1 1/2 cups celery, diced
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 Tbsp olive oil
- 2 1/2 cups 1% milk
- 1/4 cup all-purpose flour
- 6 1/3 cups water
- 2 tsp dried thyme
- 2/3 tsp table salt
- 1/2 tsp black pepper
Instructions
- Heat oil in a large soup pot over medium heat. Cook onion, carrots and celery for 7 minutes, then add garlic and thyme for 30 seconds.
- Add wild rice and water. Bring to a boil, then partly cover and simmer gently for 35 minutes. Use true wild rice; blends may need a different cooking time.
- Add raw chicken pieces. Simmer gently for 12–18 minutes, until rice is tender and chicken reaches 165°F in the thickest pieces. Add water as needed to keep a soupy consistency.
- Whisk flour into the cold milk until smooth. Stir into the pot, add salt and pepper, and simmer gently for 5–8 minutes until lightly thickened, stirring often. Return the soup to at least 165°F.
- Divide the complete pot into six equal portions. Do not drain cooking liquid.
Notes
Storage and meal prep
Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.
Ingredient notes
Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.
About the nutrition
One serving is one of 6 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.